Forestiere sauce or wild mushroom sauce is a French classic that goes with almost anything.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Sauce forestière is a traditional French sauce based on mushrooms. Although there are variations, this creamy and buttery sauce is usually made with a combination of mushrooms (often king oyster, shiitake, or porcini), shallots, butter, ginger, white wine, heavy cream, thyme, parsley, and seasonings.
Forestière Sauce
Ingredients
- 125 g mushrooms mixed varieties
- 2 shallots
- 300 ml double cream
- 200 ml chicken stock
- 2 tablespoon fresh tarragon
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon oil
Conversions
Instructions
- Peel and finely chop the shallots. Chop the mushrooms into slices or pieces of 1 or 2 centimetres.
- Strip the tarragon leaves from the stems and chop.
- Put the oil and butter in a pan over a medium heat. Add the shallots and cook for 2 minutes until soft, but not coloured, and stir occasionally with a wooden spoon.
- Add the mushrooms to the pan. Cook and stir occasionally for 5 minutes until the mushrooms are soft.
- Pour in the stock and cook for a further 5 minutes until the liquid has reduced.
- Add the cream and half of the tarragon and simmer gently until the sauce has thickened.
- Add the salt and pepper and check the seasoning. Stir in most of the chopped tarragon and scatter the rest on top to serve.
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2
I love this one. Raised my game for family and friends. Would love a cookbook
Hi Andrew,
Glad you liked it.
Richard